UNIT 3 PREPARING VEGETABLE DISHES

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 10 1

UNIT 3

PREPARING

VEGETABLE DISHES


COOKERY 10 2

TABLE OF CONTENTS

Lesson 1: Perform Mis’en Place • Introduction 3

• Tools and Equipment Needed in Preparing

Vegetable Dishes

4

• Nutritional Value of Vegetables 5

• Classification of Vegetables 7

• Factors to Consider In choosing Quality Vegetables 11

• Preparing Fresh Vegetables 13

• A. Trimming Artichoke Bottom 15

• B. Trimming Asparagus 16

• C. Preparing Avocados 17

• D. Cutting and Shredding Cabbage 17

• E. Peeling and Crushing Garlic 18

• F. Cleaning Leeks 18

• Check Your Understanding 19

• Tell Me the Method 21

• What’s Next? 22


COOKERY 10 3

Lesson 1: Perform Mise’en Place

At the end of this lesson, you are expected to:

• perform Mise‘en place;

• prepare and cook vegetable;

• present vegetable dishes; and

• store vegetable dishes.

are plants or parts of plants like leaves, fruits,

tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or

cooked. Vegetables give color, texture and flavor to our meals. They also give

vitamins and minerals. Vegetables provide nutrients vital for health and

maintenance of your body. Eating vegetables provides health benefits to people

like reduced risk of some chronic diseases including heart attack and stroke,

protect them against certain types of cancers, reduce obesity and type two

diabetes, lower blood pressures, reduce the risk of developing kidney stones and

help decrease bone loss.


COOKERY 10 4

Tools and Equipment Needed in Preparing

Vegetables Dishes

Utility tray used to

hold ingredients Colander used to drain

excess water after

washing

Sauté pan used for

sautéing or stir-frying

vegetables

Chef’s knife used in

cutting Chopping board used

to hold item while

chopping

Bowls used to hold

vegetables

Steamer for steaming

vegetables

Oven for cooking or

baking vegetables


COOKERY 10 5

Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate

(folic acid), vitamin A, and vitamin C.

• Diets rich in potassium may help maintain normal blood pressure. Vegetable sources

of potassium include sweet potatoes, white potatoes, white beans, tomato products

(paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and

kidney beans.

• Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood

cholesterol levels and may lower risk of heart disease. Fiber is important for proper

bowel function. It helps reduce constipation and diverticulosis. Fiber-containing

foods such as vegetables help provide a feeling of fullness with fewer calories.

• Folate (folic acid) helps the body form red blood cells. Women of childbearing age

who may become pregnant should consume adequate folate from foods, and in

addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This

reduces the risk of neural tube defects, spinal bifida, and anencephaly during fetal

development.

• Vitamin A keeps eyes and skin healthy and helps to protect against infections.

• Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C

aids in iron absorption.

Nutritional Value of Vegetables


COOKERY 10 6

Vitamin A

Green leafy vegetables are sources of vitamin A.

Example:

alugbati

ampalaya leaves

kalabasa leaves

malunggay

petchay

sili leaves

Vitamin C

Example:

cabbage – type vegetables

bell peppers

lettuce

potatoes

dark green and yellow vegetables

Vitamin B – complex

Beans and leafy greens are rich sources of vitamin B –

complex

Example:

ampalaya tops

kulitis

pepper leaves

saluyot

dried beans


COOKERY 10 7

A. According to parts of plant

• Gourd family – cucumber, pumpkin, chayote

• Seeds and pods – beans, peas, corn, okra

• Fruit vegetables – avocado, eggplant, sweet pepper, tomato

Classification of Vegetables


COOKERY 10 8

• Roots and tubers – beet, carrot, radish, turnip, artichoke, potato,

sweet potato

• Cabbage family – cabbage, broccoli, cauliflower, brussels sprout, bokchoy


COOKERY 10 9

• Onion family – onion, scallion, leek, garlic, shallot

• Leafy greens – spinach, lettuce

• Stalks, stems, and shoots – artichoke, asparagus, celery, fennel, bamboo

shoots


COOKERY 10 10

• Mushroom

B. According to chemical composition

• Carbohydrates-rich vegetables – seeds, roots, tubers

• Protein-rich vegetables –legumes, peas, beans

• Fat-rich vegetables – nuts, olives, avocado

• High moisture content – mushroom, tomatoes, radish, green leafy vegetables

C. According to Nutritive Value

The following is based on their nutrient content since fruits and vegetables are good

sources of vitamins and minerals.

• Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables

• Vitamin C-rich vegetables – yellow vegetables

• Vitamin B (complex) – legumes, peas, beans

D. Color Components

1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When

combined with acid, it forms pheophytin which produces an olive-green color. When

combine with alkali, it forms chlorophyllin which produces a more intense green color.

The addition of baking soda when cooking that results to brighter green color, is an

example.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

2.1- beta carotene from carrots and squash

2.2- lycopene, from tomatoes

3. Flavonoids

3.1- Anthoxanthin – responsible for the yellow pigments

3.2- Anthocyanins – responsible for red and blue to violet pigments (beets) Tube,

eggplants


COOKERY 10 11

1. Freshness. Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation.

3. No mechanical damage or injury.

Factors To Consider In Choosing Good

Quality Vegetables


COOKERY 10 12

4. Right degree of maturity.

5. Variety. Different varieties differ in color, shape, texture, and sometimes flavor.


COOKERY 10 13

1. Washing

➢ Wash all vegetables thoroughly

➢ Scrub well unpeeled vegetables, like potatoes for baking

➢ Wash green leafy vegetables in several changes of cold water

➢ After washing, drain well and refrigerate lightly covered to prevent drying.

2. Soaking

➢ Do not soak vegetables for long periods to prevent flavor and nutrient loss.

➢ Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted

water to eliminate insects.

➢ Limp vegetables can be soaked briefly in cold water to restore crispness

Preparing Fresh Vegetables


COOKERY 10 14

3. Peeling and cutting

➢ Peel vegetables as thinly as possible.

➢ Cut vegetables into uniform pieces for even cooking.

➢ Treat vegetables that brown easily with acid (potatoes, eggplants, sweet

potato) or hold under water until ready to use.

➢ Save edible trim for soups, stocks and purees.

Basic Knife Cuts

• Chopping – done with a straight, downward cutting motion.

• Chiffonade (shredding) – making very fine parallel cuts.

• Dicing – producing cube shapes

• Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width

• Mincing – producing very fine cut usually for onions and garlic

• Julienne and baton net – making long rectangular cut

• Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness

• Rondelle – making cylindrical cut

• Bias –making diagonal cut

• Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical vegetables


COOKERY 10 15

1. Start by filling a bowl with cold water and lemon into it. (You could also

use a dash of vinegar) this will slow the browning on the surface of the

artichoke when it is cut and exposed to air.

2.Pull out the tough outer, dark green leaves of artichoke.

3.Continue removing leaves until you are left with light colored, tender

leaves. Rub surfaces with lemon.

4. Slice off the top one inch.

5. Trim the remaining dark green surfaces at the base, including stalk and

continue to rub with lemon.

6. Cut the artichoke in half.

7. Use spoon to remove hairy fibers in the center of the artichoke.

A. Trimming Artichoke Bottom


COOKERY 10 16

8. Pull out all of the tough red fibers, leaving the soft green leaves in

place.

9. Cut the artichokes lengthwise into sizes that suit your recipe and place

it in the water bath with lemon before cooking.

B. Trimming Asparagus

2. Bend downward with each end until

it breaks into two.

1. Hold a spear of

asparagus in each

hand.

3. Repeat with the

whole bunch of

asparagus. Purplish

ends on the left are

destined for stock,

and greenish spears

to be trimmed.

4. Trim or cut them

into one inch length

for cooking.


COOKERY 10 17

1. Pull off any bruised or wilted outer leaves from a red or green cabbage head. 2. Cut the cabbage into halves.

3. Cut the halves into quarters lying flat side down on the cutting board.

4. Use a paring knife to remove the hard core. Repeat with remaining cabbage quarters.

5. Cut into slices or shred the cabbage to your desired thickness.

1. Grip the avocado gently on one side with one hand, cut the avocado lengthwise around the seed.

2. Open the avocado into halves to expose the seed.

3. Scoop out the seed with the use of spoon or scooper.

4. Gently tap the seed with a knife and twist to get the seed out and discard.

5. Scoop out the avocado flesh with a spoon or scooper.

6. Slice avocado into segments.

C. Preparing Avocados

D. Cutting and Shredding Cabbage


COOKERY 10 18

1. To remove the paper skin of garlic, cut off the base of the clove.

2. Place the clove on a board and gently slam it with flat side of a knife.

3. The skin will burst and can easily be removed.

4. Cut the garlic into slices as thin as possible.

5. From garlic slices, mince it.

6. Crush the garlic as you want.

1. Cut off and discard the dark green leaves. Trim and discard the roots.

2. Cut the stalk into half lengthwise.

3. Slice them crosswise. 4. Transfer them to a bowl of cold water and swish them around a few times.

5. With hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface (or colander). 6. Discard the water with the remaining grit. 7. Repeat until the water is clear and ready to be cooked.

E. Peeling and Crushing Garlic

F. Cleaning Leeks


COOKERY 10 19

Direction: Identify and classify the given pictures. Write your answer in the appropriate column.

NAME CLASSIFICATION

Check Your Understanding


COOKERY 10 20


COOKERY 10 21

Directions: Identify the different methods of preparing fresh vegetables. Write the correct

method on the space provided.

Tell Me the Method


COOKERY 10 22

Direction: Arrange the following steps chronologically. Write A for the first step, B for

second, and so on. Write your answer on the space provided.

A. Trimming Asparagus

_____________Trim or cut them into one inch length for cooking.

_____________Bend downward with each end until it breaks into two.

_____________Repeat with the whole bunch of asparagus. Purplish ends on

the left are destined for stock, and greenish spears to be trimmed.

_____________Hold a spear of asparagus in each hand.

B. Trimming Artichoke Bottom

_____________Cut the artichokes lengthwise into sizes that suit your recipe and place it in the

water bath with lemon before cooking.

_____________Use spoon to remove hairy fibers in the center of the artichoke.

_____________Trim the remaining dark green surfaces at the base, including stalk and continue to

rub with lemon.

_____________Continue removing leaves until you are left with light colored, tender leaves. Rub

surfaces with lemon.

_____________Start by filling a bowl with cold water and lemon into it. (You could also use a dash of

vinegar) this will slow the browning on the surface of the artichoke when it is cut

and exposed to air.

_____________Pull out the tough outer, dark green leaves of artichoke.

_____________Slice off the top one inch.

_____________Cut the artichoke in half.

_____________Pull out all of the tough red fibers, leaving the soft green leaves in place.

What’s Next?


COOKERY 10 23

UNIT 3 PREPARING VEGETABLE DISHES

Documents

Transcript of UNIT 3 PREPARING VEGETABLE DISHES